Start a Gourmet Popcorn Home Business - 98 Recipes

Here are 98 delicious gourmet popcorn recipes that are perfect for a gourmet popcorn business or for you to enjoy at home. 

These recipes also make great gifts for anyone who love popcorn.

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French Fried Pop Corn

4 pt Salad oil
1 pk Popcorn
1 ts Salt

• Preheat oil and using a long handled tablespoon lower corn into hot oil, fry until kernels pop and rise to top.
• Remove and put on paper toweling to drain.
• Sprinkle with salt.

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Chocolate-Cream Popcorn

2 qt Popped Corn
1 c Sugar
1/2 c Water
1/3 c Corn syrup
1/4 ts Salt
3 tb Margarine
1/3 c Chocolate pieces
1 ts Vanilla extract

• Lightly grease large bowl; in it, place popped corn. In saucepan, mix sugar, water, corn syrup and salt.
• Cook over moderate heat to 240 degrees F on candy thermometer.
• Add margarine; when it is melted; add chocolate.
• Stir in vanilla.
• Slowly pour hot syrup over popped corn, stirring constantly with two forks.
• Continue stirring until corn is coated and syrup loses its gloss.
• When mixture is cool; store in tightly covered containers.

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Baked Nutty Caramel Corn

4 qt Popped corn
1/2 c Butter
1 c Brown sugar
1/4 c Corn syrup
1/2 ts Salt
1/4 ts Baking soda
1/2 ts Vanilla
2/3 c Nuts (almonds, pecans, peanuts, etc)

• Pop corn and remove old maids. Spread corn in a large flat pan, and preheat in a 250-degree F. oven.
• In a saucepan, melt butter, and stir in brown sugar, corn syrup and salt.
• Stir constantly until mixture comes to a boil.
• Continue to boil without stirring for about 5 minutes (240 degrees F).
• Remove from heat,
• add baking soda and vanilla, stirring until foamy.
• If nuts are used, add them NOW, stirring until heated through and no longer clumped up.
• Pour syrup mixture over preheated popcorn and stir to coat.
• Bake for about 30 minutes, stirring 2 or 3 times to evenly distribute the coating.

Bake longer, about 60 minutes, for a more Cracker Jack taste.

• Cool, break up and store airtight

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Baked Caramel Corn

1 c Butter
2 c Brown Sugar
1/2 c Corn syrup
1 ts Salt
1/2 ts Baking Soda
1 ts Vanilla
6 qt Popped Popcorn

• Melt butter; stir in brown sugar, corn syrup and salt.
• Bring to a boil, stirring constantly, than boil, without stirring for 5 minutes.
• Remove from heat, stir in soda and vanilla.
• Gradually pour over corn, mix well.
• Turn into two large, shallow baking pans.
• Bake at 250 degrees F for 1 hour, stir every 15 minutes.

Remove from oven, cool completely. Break apart and store in tightly covered containers.

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Barbecued Popcorn

6 tb Hot air-popped popcorn
1/3 c Tub margarine*
3 tb Chili sauce
1 ts Onion powder
1 ts Chili powder
1/2 ts Salt
2 tb Grated Parmesan cheese

• Place popcorn in large bowl.
• In small saucepan, melt margarine.
• Stir in chili sauce, onion and chili powder and salt.
• Pour chili mixture gradually over popcorn, tossing to mix well.
• Sprinkle with cheese and toss.

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Cheddar Bacon Popcorn

5 sl Bacon; cooked crisp and crumbled
10 c Popped corn
1/4 lb Sharp cheddar cheese; finely grated
Preheat oven to 250 degrees F. In a lg. baking pan, combine bacon, popcorn, and cheese. Bake for 3 to 5
mins., or until cheese is just melted.
14. Cheddar Cheese Popcorn
2/3 c Un-popped popcorn
1/3 c Butter
1 c Finely grated cheese, (use more if you want it cheesier)
salt to taste
pepper
(cheddar, brick, or colby)

• Pop the popcorn. Melt the butter. Grind some pepper into the butter.
• Stir.
• Layer the cheese into the popcorn.
• Pour the butter mixture on top, and salt

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Cheddar-Chive Popcorn

1 c Popcorn, popped (about 12 cups)
3 tb Unsalted butter; cut into small pieces
2 ts White-wine Worcestershire sauce
3 c Loves garlic; finely chopped
3 tb Dried chives
1/2 c Finely grated sharp Cheddar cheese, dried*
Salt, to taste

• Preheat the oven to 350 degrees F.
• Place the popcorn in a large bowl.
• Put the butter, Worcestershire sauce and garlic in a small saucepan and cook over low heat for about 3 minutes until the garlic has softened.
• Add the chives and stir well.
• Pour over the popcorn and toss.
• Spread the popcorn evenly in a large jelly-roll pan.
• Bake in the preheated oven for 15 minutes, removing the pan and stirring occasionally.
• Remove the pan from the oven.
• Toss the cheese with the popcorn, allow to cool slightly, then serve at once, adding salt to taste.
• Make 12 cups.

*The cheese should be as dry as possible when added to the popcorn.

Spread the grated cheese on a plate and chill it, uncovered, in the refrigerator, for several hours or overnight.

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Cheesy Garlic Popcorn

1/4 c Melted butter
1 ts Paprika
1/2 ts Cheese flavored salt
1/4 ts Garlic powder
6 c Hot popped corn, unsalted
Melt butter with paprika, cheese flavored salt, and garlic. Toss with popped corn. Serve hot

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